Hello Taco Tuesday! Best day of the week with this homemade blackening seasoning, golden brown fish, nestled in warm gluten free or low carb corn tortillas and topped with a super flavorful crunchy slaw.
88 ingluten free tortillasor corn or low carb tortillas
Combine the ingredients for the Blackened seasoning in a small bowl, stir and set aside.
To prepare the coleslaw, add the sliced cabbage, and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
Generously season both sides of the fish filets with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside. (Note: You can season the fish after slicing but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.)
Add a little olive oil to a large cast iron skillet or other large nonstick pan over medium high heat. Once heated, add the seasoned fish and cook until opaque and the fish flakes with a fork. This should take approximately 3-4 minutes per side. Remove from heat and set aside.
To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. Enjoy!
Time-Saving Tip: Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time. * Adjust amount of cayenne to reach desired level of heatNote: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.